So why don’t more People Grill Over Wood?

Wood-grilled foods possess great flavor, but grilling over wood presents several challenges. First, wood is harder to transport and takes up more room than charcoal. It’s also a bit trickier and more time-consuming to light and harder to control the heat. A wood fire starts out as hot or even hotter than a charcoal fire, but it quickly loses heat. And wood is easier to burn in a front-loading grill than a top-loading grill—and most people own top-loading grills.